Quick question about Pop’s brine

[buckshot billy]

I’ve just mixed up a 1gal batch of low salt pop’s brine to attempt an eye of round pastrami. Trimmed the roast down to 5lb on the nose then split in two the long way to keep the meat under 2” as I don’t have injection gear. Mixed brine in a 2gal pail until it was clear and tossed meat in where it sunk to bottom and doesnt seem to need additional weight to keep it submerged.

Anyhow, here’s my question: there seems to be a great variation of opinion in how long to keep it brined... How can I determine the correct length of time? I seem to be seeing a range of 8 days to 3 weeks and I’m just curious to hear what others would reccomend and the reasoning behind it to get it cleared up in my mind.

Any advice or other comments on my process are welcome.

 

[pc farmer]

I cure everything for 2 weeks, I adjust how I cure it.
With pops the way your doing it I would go 2 weeks.

Cure travels 1/2 inch a day is what people say.

 

[tropics]

I agree with Adam 2 weeks is a good set point,I have taken 3 weeks an it seems to get better.
Here is a pic of 1 of 2 that went 20 days used for corned beef,the other is a pastrami that I frooze

Pastrami

 

[SmokinAl]

I'm with the 2 week crowd too.
Wet brine or dry cure I always go 2 weeks.
Al

 

[smokerjim]

I usually go with the 4 days for every inch plus 2 days

 

[chef jimmyj]

With a Low Salt Brine, 7 days per inch thick is the minimum. A couple extra days is good insurance. The higher the salt content, the faster it penetrates...JJ

 

[smokerjim]

I usually go with the 4 days for every inch plus 2 days

I should've said I use pops reg. Brine